The concept of eating seasonally is nothing new – in fact, while it may be trendy today, back in the “old days” it was the only way to eat! Long before refrigerators, climate-controlled environments and imported foods, humans had no choice but to eat the fruits and vegetables that grew…
The holidays are just around the corner, and that means festive gatherings and get-togethers with loved ones all season long. Whether you’re attending an after-hours office party, a neighborhood celebration, or an intimate affair with friends and family, it’s always nice to bring along a small treat or snack to…
[one-half-first] Ingredients: 2 zucchinis, peeled 1 tablespoon olive oil 1/4 cup water salt and ground black pepper to taste Directions: Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips; discard…
[one-half-first] Ingredients: 1 head cauliflower, cut into florets 1 tablespoon water 1 lime, juiced and zested 1/2 cup chopped cilantro 2 tablespoons butter (optional) Directions: Grate cauliflower florets or pulse in a food processor until it resembles rice. Place grated cauliflower and water in a microwave-safe covered dish. Cook cauliflower…
[one-half-first] Ingredients: 1 butternut squash – peeled, seeded, and cut into 1-inch cubes 2 tablespoons olive oil 2 cloves garlic, minced salt and ground black pepper to taste Directions: Preheat oven to 400 degrees F (200 degrees C). Toss butternut squash with olive oil and garlic in a large bowl.…